This course introduces hospitality operations and food & beverage management within the tourism industry. The course studies topics such as organizational structures of hotels, casinos, spas, convention centre operations, roles and functional interrelationships of various organizational departments and their strengths and interests as they relate to hospitality operations. Students will learn to analyze a hospitality operation and understand the food and beverage operation as part of the resort environment through menu planning, inventory control, and food and beverage service.